Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People https://a.co/d/d66wG9Y
I borrowed this from the library and saved quite a few recipes. I’m looking forward to trying the mapo tofu pasta especially.
If you’re into fusion, you’ve got to check this one out.
The first time I even thought of pasta as culturally interchangeable was when my aunt used angel hair instead of rice vermicelli in a noodle stir-fry. I was aghast, then we ate, and it was a lightbulb moment!
Access was not the issue – they have plenty of Asian stores around – she just didn’t want to store more than 3-4 types of pasta at home. (As opposed to some of us here 
)
Here’s a good roundup of noodly things from around the world.
But where are all the non-obvious global noodles?
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I enjoy buckwheat pasta or kasha with bowtie pasta. Harder to find buckwheat pasta beyond soba so when I do see it, I stock up.
Eataly was my main source for fresh.
Drizzle pasta and Indian-style meat sauce with ketchup?
Great article! Such a fun read.
My husband loves to put BBQ sauce on his qeema - sometimes he melts cheddar cheese on top too. I mock him mercilessly for this, but apparently he’s in good company!
There is a tradition to put ketchup or Ontario-style chili sauce, which is also sweet like ketchup, on tourtière, meat pie and meatloaf, so I guess there’s something similar going on there. LOL.
Then there are those heathens who put ketchup on Kraft Dinner, Annie’s shells, or home-made Mac + Cheese. LOL.
It’s tasty! 
I grew up with ketchup on homemade bechamel-based mac & cheese – I loved it then, but I’m conflicted now. There were also hot dogs sliced in sometimes, and I am firmly in the ketchup with hot dogs camp, so less conflicted about that.
I’m most likely to add a squirt of ketchup (and hot sauce) if it is a particularly bland mac and cheese (some mac and cheeses I’ve had a pot lucks come to mind, as well as one that I very occasionally order as a delivery item…mostly because I’m in the mood for ketchup…). It’s one of the few things that BF and I differ on for ketchup use. He’s in the tater tots and fries only camp (and occasional hot dog or burger). I have no such compunctions! Eggs, meatloaf, mac and cheese - it’s all good (but also not an “always” thing either)!
We have a chain of discount department stores in Eastern Ontario called Giant Tiger which I shop at occasionally. One year they published a calendar which was for sale - I think it was only a dollar or two and I seem to recall them donating the proceeds of the calendar sales to a charity which is the main reason I bought one. The calendar included recipes and coupons - bonus! One of the recipes was for spaghetti and tomato sauce and the ingredients for the sauce included ketchup and sugar 
Needless to say I did not try that recipe. As much as I like ketchup, it’s a condiment, not a main ingredient for sauce. Or anything.
A childhood comfort food was spaghetti with ketchup, which often made its way into my school thermos for lunch. However, you can’t just mix the two together. You have to fry them up so that the ketchup gets caramelized. Otherwise it’s no good.
This dish looks interesting. I suppose if you add vegetables following the description above it would be closer to an actual marinara sauce than the ketchup and sugar combination and probably more healthy too 
And I can see how you can fix this sauce on a limited budget.
So ketchup all’assassina?
